A recipe from Jane Grigson’s ” Vegetable Book”.
Ingredients
- 1 lb brown mushrooms
- 1 small onion peeled and chopped
- 1 plump garlic clove peeled and chopped
- 2 oz butter
- lemon juice
- 1 tbsp plain flour
- 1 pint light stock
- salt and pepper
- 1/4 pint single cream
Servings:
Instructions
- Chop the mushrooms coarsely and sprinkle with the lemon juice.
- Melt the butter in a saucepan and gently cook the onion and garlic until soft.
- Stir in the mushrooms and then the flour. Continue to cook for a couple of minutes.
- Gradually stir in the stock, then simmer for 10-15 minutes. Season with salt and pepper, then liquidise.
- Check the seasoning. Pour in the cream and warm through on a low heat without boiling. Serve immediately.
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